The dispute in Naples believe – The Pizza elettrica tastes almost echtIn Naples, argue about the Tradition of pizza making: it Must be a wood-burning stove, or the electric “scugnizzo Napoletano’s”? Oliver Meiler from Neapel4 Kommentare4In of your protected original form of the Pizza from a wood oven: A Neapolitan 2-mile-MEGA-Pizza broke the world record for the longest Pizza. Photo: Ciro Fusco (KEYSTONE)

Actually is already unheard of in the question, close to the sacrilege, and it goes like this: May a Pizza from an electric oven “Vera Pizza Napoletana” call, as they would be just that: a true Neapolitan Pizza?

The Neapolitans can be in these things very radically, and rightly so. In your protected original form of the Pizza from a wood oven. It smells and tastes a bit like wood, but only a subtle hint, so its selection is a constant political issue. On most oak and beech used, the Note is not too dominant. In the wood-burning stove, it should always be 485 degrees hot, so the dough takes only sixty to ninety seconds, until it is baked. He may burn something, especially on the edge, this is one of them. The pizzerias advertise at the entrance with your “Forno a legna”, the wood-fired oven.

Now, however, an age of Campanian oven manufacturer, the Izzo Forni, an electrical device with technical bells and whistles and a copper housing placed on the market of the self-one of the great pizza lobbies in the city says it meets the highest claims of the traditionalists.

“Once more, Innovation helps to preserve a Tradition.”

Antonio Pace, President of the inclined Associazione Verace Pizza Napoletana

“scugnizzo Napoletano” need for baking no longer than a wood-burning stove. It has been tested, also on Saturday evenings, in a furious chord service. Went well, the Pizza smells and tastes, apparently, okay, almost real. “Once again, Innovation is helping to preserve a Tradition,” said Antonio Pace, President of the inclined Associazione Verace Pizza Napoletana. The Association includes hundreds of pizzerias around the world, your word is not entirely negligible. It allows for the oven, but first of all, only this: the “scugnizzo Napoletano”. Eco-friendly, an electric stove so finally, and this is a valid Argument.

world heritage site pizza bake

But what is the head or the heart weighs heavier? The Associazione Pizzaiuoli Naples, such as the Association of the pizza means a Baker of Naples, see all your art in danger, afflicted by the dreaded marketing thinking and of economic pursuit of profit. “A Neapolitan pizza maker features, especially in how he fires up his oven,” said her boss, Sergio Miccù. “We will not allow our art of baking is different from any pizza, anywhere in the world.”

The art of pizza baking is one since, in 2017 the “intangible cultural heritage of humanity”.

The militant Stand up for Tradition but also has a other reason. The Unesco and the EU, to say at least the “Pizzaiuoli”, threaten, and their recognition of brands to withdraw, when suddenly the electric Pizza Neapolitan should be. The art of pizza baking is one since, in 2017 the “intangible cultural heritage of humanity”. And the “Pizza Napoletana” is even for ten years, under the seal of quality “traditional speciality guaranteed” or g. t. S.

This category includes only about sixty products. The seal of approval comes with conditions, they are defined in a rule compendium carefully. And it says: “the baking of the’ Pizza Napoletana ‘ TSG is exclusively in wood-fired ovens.”

Exclusively so. The rulebook, by the way, comes from the Association, which has given the electric furnace its blessing. Nothing is more sacred.

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